Kitchen essentials and basic food preparation /  
Nico B. Remaneses, Kim Marie Castillo, Rosszen Yotkah N. Rivera, ... et al. 
 - Mandaluyong City:   Books Atpb. Publishing Corp.,   c2023. 
 - 220 p.:  ill. ;   26 cm. 
<br/><br/>Ch.1. Introduction to kitchen essentials and basic food preparation -- Ch.2. Knife cut -- Ch.3-4.  Stocks, soups, heat transfer, egg cookery -- Ch.5. Salad, sandwich and dressing -- Ch.6. Salad, seafood and basic cooking principles (deep frying) -- Ch.7. Basic cooking principles (dry heat method) -- Ch.8. Basic cooking principles: dry heat method (roasting and sauteing) -- Ch.9. basic cooking principles: dry heat method (pan frying) and vegetable classification --Ch.10. Basic cooking principles: (searing, broiling, and barbeque), meat cookery -- Ch.11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Ch.12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits -- Ch.13. Basic cooking principles: moist heat method (braising, stewing, boiling, simmering, steaming). 
<br/><br/><label>ISBN: </label>978-621-409-225-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Essentials--Kitchen<br/>Basics--Food preparation.
<br/><br/><label>Dewey Class. No.: </label>FIL 643.3 K622 2023